Recipes (44): Drop Cookies Part 2

TALK TKL Recipe Chat Room - Week of November 10, 1997
Holiday Cookie Exchange: Drop CookiesPart 2 (of 2)

Peanut Butter Kiss Cookies
Amish Sugar Cookies
Lace Cookies
Oatmeal Cookies
Reese's Chewy Chocolate Cookies
Deep Dark Chocolate Cookies
Cinnamon-Coffee Cookies
Oatmeal Cookie Mix
...Oatmeal Chippers
...Mincemeat Bars
...Raisin-Spice Cookies
Boston Cookies
Chocolate-coconut Pinwheels
Patty Ann's Coconut Kisses
Corn Flake Macaroons
Baker's One Bowl Macaroons (with a citrus twist)
Almond Macaroons
...Delicate Coconut Macaroons
...Fudge-Almond Macaroons
...Pine Nut-Crusted Almond Macaroons
...Lemon-Almond Macaroons
Florentines
...Candied Orange Peel:
...Chocolate Frosting:
Mountain Cookies
Cranberry-Raisin Cookies
Pecan Crisps
Clove Cookies
Lemon-Mace Cookies
Coconut Snowdrops
Lemon Doodles
Tropical Orange Coconut Drops
Honey 'n' Spice Cookies
Candy and Peanut Jumbles
Chocolate Double Delights
Holiday Double Chocolate Cookies
Double Chocolate Oat Cookies
Snickerdoodles
Pecan Butter Cookies
Cereal Chocolate Drop Cakes
Cornflake Macaroons
No bake choc. cookies
Christmas Treasure Nuggets
Pumpkin Chocolate Chip Cookies

Betsy-TKL (9:06:26 pm) :
Date: Wed, 27 Aug 1997 16:57:46 EDT
From: Lisa Clarke (lisa@GAF.COM)

These are my favorite Peanut Butter cookies. I make them every Christmas
(and sometimes earlier, if I can't wait ).

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Peanut Butter Kiss Cookies
Categories: Polkadot, Lisa, Chocolate, Cookies, Holidays
Yield: 3 Dozen

1 3/4 c Flour
1 ts Baking soda
1/2 ts Salt
1/2 c Margarine
1/2 c Peanut butter
1/2 c Sugar
1/2 c Brown sugar
1 Egg
1 ts Vanilla
Sugar
Hershey kisses

Preheat oven to 375.

Mix flour, baking soda and salt. Soften butter and mix with peanut butter.
Add sugars gradually until creamy and well-blended. Beat in egg and vanilla.
Stir in flour mix. Roll into one-inch balls, and cover in sugar.

Bake on ungreased cookie sheets for 12 minutes.

Press an unwrapped kiss into the top of each warm cookie.

These make great Christmas gifts, arranged in clear jars with wrapped
Hershey kisses interspersed among the cookies. Artistic & delicious!

Source: An old old newspaper clipping / Lisa Clarke
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Lois, Wi (9:07:19 pm) : Amish Sugar Cookies
Ingredients
1/2 Cup Sugar
1/3 Cup Powdered Sugar
1/4 Cup Margarine
1/3 Cup Vegetable Oil
1 Large Egg
1 Teaspoon Vanilla
1 Teaspoon Lemon Or Almond Flavoring
2 Tablespoons Water
2 1/4 Cups All-Purpose Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Cream Of Tartar
1/2 Teaspoon Salt

Directions
Place sugars, margarine and oil in a mixer bowl and mix at medium speed
until creamy. Add
egg, banilla, flavoring and water, and mix at medium speed for 30 seconds,
scraping down the
bowl before and after adding these ingredients. Stir remaining ingredients
together to blend well;
add to creamy mixture and mix at medium speed to blend. Form dough into 24
balls using 1
tablespoon dough per ball. Place balls on cookie sheets that have been
sprayed with pan spray or
lined with aluminum foil. Press balls down evenly to 1/2' with the back of a
tablespoon dipped in
water. Bake at 375 for 12 to 14 minutes, or until cookies are browned on the
bottom and lightly
browned around the edges. Remove cookies to a wire rack and cool to room
temperature.
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Betsy-TKL (9:15:31 pm) :
From: Russellyn Crombie DJJRS@AOL.COM

My cousin and I made these cookies years ago together:

Lace Cookies

1/2 teaspoon baking soda
1/2 cup of butter or margarine
2 eggs
3/4 cups of sugar
1 teaspoon of cinnamon
1/2 cups of raisins
1 cup of chopped pecans
1/2 cup of flour

Cream sugar and butter together. then add well beaten eggs, sift in baking
soda and cinnamon with flour. Add the pecans and then the raisins. Drop very
small dabs onto warm metal baking sheets and bake at 350 degrees for 10 to
12 minutes. Makes 4 dozen.
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Betsy-TKL (9:16:35 pm) :
From: Bob & Carole Walberg walbergr@MB.SYMPATICO.CA

* Exported from MasterCook *

Best: Oatmeal Cookies

Recipe By : Canadian Living Magazine
Serving Size : 34 Preparation Time :0:00 Categories : Cookies Mixes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Oatmeal Cookie Mix-
4 1/2 Cups All-Purpose Flour
4 1/2 Cups Quick-cooking rolled oats
4 Cups Firmly packed brown sugar
1 Tablespoon Baking powder
1 Tablespoon Baking soda
2 Teaspoons Salt
-Oatmeal Cookies-
1/2 Cup Butter, Softened
3 1/4 Cups Best: Oatmeal Cookie Mix
1 Egg, beaten
4 Teaspoons Water
1 Tablespoon Vanilla

Best Oatmeal Cookie Mix:

In large bowl, stir together flour, rolled oats, sugar, baking powder,
baking soda and salt. Transfer to airtight container; store in cool, dry
place for up to 2 months.
Stir well before using.

Oatmeal Cookies:

In large bowl, using electric mixer at low speed, beat butter into "Best:
Oatmeal Cookie Mix" until well blended. Stir in egg, water and vanilla until
blended.
Drop by tablespoonfuls onto greased baking sheet. Bake in 375F 190C oven for
about 10 minutes, or until golden. Let cool in pan on rack for 3 minutes;
remove to rack to cook completely.
[Cookies can be stored in airtight container for up to 5 days or frozen for
up to 2 weeks.]

Variations:

Oatmeal Chocolate Chip Cookies: Add 1 cup chocolate chips, peanut butter
chips or chopped milk chocolate-covered toffee bar after beating butter into
mix. Makes 41 cookies.

Oatmeal Raisin Cookies: Add 1 cup raisins and 1 ts cinnamon after beating
butter into mix. Bake for 12 minutes. Makes 38 cookies.

Hermits: Omit vanilla. Add 1/2 cup each raisins, chopped walnuts and chopped
candied fruit, 1 ts cinnamon, 1/2 ts nutmeg and 1/4 ts ground cloves after
beating butter into mix. Makes 44 cookies.

Lemon Coconut Cookies: Omit vanilla. Add 1/2 cup shredded coconut and 2
teaspoons grated lemon rind after beating butter into mix. Makes 38 cookies.
Source: Canadian Living magazine, Oct 94 Presented in article by Elizabeth
Baird: "Baking Up The Best" Recipe by Canadian Living Test Recipe
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Betsy-TKL (9:18:31 pm) :
From: Daniel Almaraz (dalmaraz@GETNET.COM)

Reese's Chewy Chocolate Cookies

1 1/4 cups (2 1/2 sticks) butter or margarine, softened 2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups (10-ounce package) Reese's Peanut Butter Chips

Heat oven to 350F. In large mixer bowl, beat butter and sugar until creamy.
Add eggs and vanilla; beat well. Stir together flour, cocoa, baking soda and
salt; gradually add to butter mixture, beating well. Stir in peanut butter
chips. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet. Bake
8 to 9 minutes or until set. Do not overbake. (Cookies will be soft; they
will puff while baking and flatten while cooling.) Cool slightly; remove
from cookie sheet to wire rack. Cool completely. *About 4 1/2 dozen*

Some Alternitives:

For Pan Cookies-
Spread dough into greased 15 1/2 X 10 1/2 X 1-inch jelly-roll pan. Bake at
350F for 20 minutes or until set. Cool completely in pan on wire rack; cut
into bars. Make about 4 dozen bars.

Ice Cream Sandwiches-
Prepare Reese's Chewy Chocolate Cookies as directed; cool. Place small scoop
of slilghtly softened vanilla ice cream between flat sides of two cookies.
Gently press together. Serve immediately or wrap and freeze.
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Betsy-TKL (9:19:42 pm) :
From: Daniel Almaraz (dalmaraz@GETNET.COM)

Deep Dark Chocolate Cookies

3/4 cup (1 1/2 sticks) butter or margarine, softened 3/4 cup granulated
sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1 3/4 cups all-purpose flour
1/2 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
1/2 cup chopped nuts

Heat oven to 375F. In lage mixer bowl on medium speed of electirc mixer,
beat butter, granulated sugar, brown sugar, and vanilla 2 minutes or until
light and fluffy. Add eggs; beat well. Stir together flour, cocoa, baking
soda, baknig powder and salt; gradually add to butter mixture, beating just
until blended. Stir in chocolate chips and nuts. Drop dough by heaping
teaspoonfuls onto ungreased cookie sheet. Bake 7 minutes or until set. Cool
1 minute; remove from cookie sheet to wire rack. Cool completely.
*About 4 dozen cookies*
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Betsy-TKL (9:26:34 pm) :
From: Iris E. Dunaway (hister@JUNO.COM)

* Exported from MasterCook *

Oatmeal Cookie Mix

Recipe By : Dorothy
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups sifted flour
4 teaspoons salt
2 teaspoons baking powder
2 teaspoons baking soda
6 cups brown sugar -- firmly packed
3 cups shortening
8 cups quick rolled oats

Sift together 4 times: flour, salt, baking powder, and soda into large bowl.
Stir in brown sugar. Cut in shortening with 2 knives or pastry blender,
until mixture is crumbly. Sitr in oats; mix well. Place in gallon glass jar
or other covered containers. Store in a cool dry place.

- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *

Oatmeal Chippers

Recipe By : Dorothy
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs -- beaten
1/2 cup milk
2 teaspoons vanilla
6 ounces chocolate chips
1/2 cup nuts -- chopped
6 cups Oatmeal cookie mix

Stir eggs, milk and vanilla into cookie mix; add chocolate chips and nuts.
Drop by teaspoons about 2" apart onto baking sheets. Bake in 350 degrees
overn 12 to 15 minutes. Makes 4 dozen.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Mincemeat Bars

Recipe By : Dorothy
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Oatmeat Cookie Mix
1/4 cup milk
1 1/2 cups prepared mincemeat or
green tomato mincemeat

Blend cookie mix with milk, spread half of mixture in bottom of greased 9" x
9" square pan. Spread with mincemeat. Cover with remaining cookie mixture,
pack lightly. Bake in 350 degree oven for 30 minutes. Cool, cut into bars.
Makes about 2 dozen.

- - - - - - - - - - - - - - - - - -

NOTES : This is good made with old jam or jelly instead of mincemeat.

* Exported from MasterCook *

Raisin-Spice Cookies

Recipe By : Dorothy
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups Oatmeat Cookie Mix
2 eggs -- beaten
1/2 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup raisins
1/2 cup nuts -- chopped

Put cookie mix in large mixing bowl. Add eggs, milk, cinnamon, nutmeg, and
cloves. Using a spoon, stir until mixture is well blended. Combine raisins
and nuts, stir into mixture. Drop by teaspoons 2" apart onto baking sheets.
Bake in 350 degree oven for 12 to 15 minutes. Makes 4 dozen
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Betsy-TKL (9:28:10 pm) :
From: LauraG (gaggini@GATE.USAOR.NET)

* Exported from MasterCook *

Boston Cookies

Recipe By : Fanny Farmer
Serving Size : 60 Preparation Time :0:15 Categories : Cookies-Drop

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
1 cup sugar
2 eggs
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup walnuts -- chopped
1 cup raisins

Preheat oven to 350*
Cream butter and sugar, add egg. Mix in dry ingredients, stir in nuts
and raisins. Drop by spoonfuls on cookie sheet, bake for 10-12 minutes.
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Betsy-TKL (9:32:08 pm) :
From: The Taillons (taillon@ACCESS.MOUNTAIN.NET)

* Exported from MasterCook *

Chocolate-coconut Pinwheels

Recipe By : Laria Tabul
Serving Size : 32 Preparation Time :0:00 Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/3 cup unsweetened cocoa powder
1/3 cup shortening
1/3 cup butter or margarine
3/4 cup white sugar
1 egg
1 tablespoon milk
2 teaspoons vanilla extract
3 ounces cream cheese
1/3 cup white sugar
1 cup flaked coconut
1/4 cup finely chopped nuts

In a large mixing bowl beat shortening and butter until softened. Add the
3/4 cup sugar and beat until fluffy. Add milk, egg and 1 tsp of the vanilla
and mix well. In a separate bowl combine flour,
cocoa, baking powder and salt. Add to the butter mixture and beat until well
mixed. Divide dough in half and chill 2-3 hours or until easy to handle.
Preheat oven to 350 degrees F. Grease cookie sheets. Mix softened cream
cheese, 1/3 cup sugar and 1 tsp vanilla until smooth. Stir in the coconut.
Roll each half of the dough into a
10-inch square. Cut each square into sixteen 2 1/2-inch squares. Place 1/2
inch apart on an ungreased cookie sheet. Cut 1-inch slits from each corner
to center of square. Drop a level tsp of the coconut mixture onto each
center. Sprinkle chopped nuts in the center and firmly press to seal. Bake
for 8-10 minutes or until edges are firm and cookies are slightly puffed.
Cool on cookie sheet for 1 minute, then remove and cool thoroughly on
rack.
Makes 32 cookies
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Betsy-TKL (9:39:00 pm) :
From: Bill Spalding (billspa@ICANECT.NET)

* Exported from MasterCook II *

Patty Ann's Coconut Kisses

Recipe By : Patty Ann Spalding
Serving Size : 1 Preparation Time :0:30
Categories : Christmas Cookies
Holidays

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Tsp Salt
4 Egg Whites
1 1/4 C Very Fine Granulated Sugar
1 Tsp Vanilla Extract
1 Tsp Almond Extract
2 C Shredded Coconut
Red And Green Candied Cherry Halves

Oven 350=B0 F.

Add salt to egg whites and beat until stiff, but not dry. Add sugar, 1 tb.
at a time, beating until granules are dissolved. Add vanilla and coconut,
mixing lightly. Drop by teaspoonfuls onto ungreased brown paper on cookie
sheets. Put a cherry half on each cookie. Bake in moderate oven at 350
degrees F for about 20 minutes. Slip paper onto wet tabletop or board. Let
stand for 2-3 minutes. Loosen cookies with spatula and remove to wire racks
to cool. Store in tin box between layers of waxed paper.
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Betsy-TKL (9:43:39 pm) :
From: Iris E. Dunaway (hister@JUNO.COM)

* Exported from MasterCook *

Corn Flake Macaroons

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 egg whites
1 cup sugar
1/2 teaspoon vanilla
1 cup coconut
2 cups corn flakes
1/2 cup nuts or whole salted Spanish peanuts -- chopped

Beat egg whites until stiff and dry. Fold in sugar gradually. Add
flavoring, coconut, corn flakes and nuts. Drop by teaspoonfuls onto
well-oiled baking sheet. Bake at 375 degrees until delicate brown: 8-12
minutes. Makes 36 cookies.
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Betsy-TKL (9:44:19 pm) :
From: Iris E. Dunaway (hister@JUNO.COM)

* Exported from MasterCook *

Baker's One Bowl Macaroons (with a citrus twist)

Recipe By : Baker's
Serving Size : 12 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package (14 oz) coconut (5 1/3 cups)
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
2 teaspoons lemon, orange or lime peel (optional) -- grated
1 teaspoon almond extract

Heat oven to 325 degrees. Mix coconut, sugar, flour and salt in large
bowl. Stir in egg whites, grated peel and almond extract until well
blended. Drop by tablespoonsfuls onto lightly greased and floured cookie
sheets. Bake 20 minutes or until edges of cookies are golden brown.
Immediately remove from cookie sheets. Cool on wire racks. Makes about
2 dozen.

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NOTES : Passover Macaroons: Substitute 6 tablespoons matzoh meal for the
flour. (Dust lightly greased cookie sheets with matzoh meal.)
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Betsy-TKL (9:48:06 pm) :
From: Peggy Makolondra (pmakolon@MAIL.WISCNET.NET)

This recipe for macaroons appeared originally in an article in "Cooks
Illustrated" Sep/Oct 1996, by Stephen Schmidt.

Almond Macaroons

Macaroons must be baked on parchment paper. they will stick to an ungreased
sheet and spread on a greased one. You need a slightly less stiff dough if
piping the macaroons, so add water, as needed, to make a pipeable paste.

3 c (12 oz) blanched slivered almonds (measure without packing or
shaking the cup)
1-1/2 c sugar
1/3 c plus 1 T (3 large) egg whites
1 t almond extract

Set racks in upper-middle and lower-middle levels of oven and heat oven to
325 degrees F. Line two large cookie sheets with parchment paper.

Turn almonds into food processor fitted with the metal chopping blade;
process 1 minute. Add sugar; process 15 seconds longer. Add whites and
extract; process until the paste wads around the blade. Scrape sides and
corners of workbowl with spatula; process until stiff but cohesive,
malleable paste (similar in consistency to marzipan or pasta dough) forms,
about 5 seconds longer. If mixture is crumbly or dry, turn machine back on
and add water by drops through feeder tube until proper consistency is
reached.

Allowing scant 2 Tablespoons of paste for each macaroon, form a dozen
cookies upon each paper-lined sheet, spacing the cookies 1-1/2 inches apart.
You can drop the paste from a spoon or for a neater look, roll it into
1-inch balls between your palms. To make fancy macaroons, pipe the paste
using a large pastry bag fitted with a 3/4-inch open star tip.

Bake macaroons, switching cookie sheet positions midway through baking,
until golden brown, 20 to 25 minutes. If overbaked, macaroons will dry out
rather quickly when stored. Leave macaroons on papers until completely
cooled, or else they may tear. Can be stored in an airtight container for
at least 4 days, or frozen up to one month.

Makes about 2 dozen 2-inch cookies

VARIATIONS:
***************************************************
Delicate Coconut Macaroons:

Follow recipe for Almond Macaroons, substituting 14 ounces lightly packed
sweetened flaked coconut for almonds and reducing almond extract to 1/2
teaspoon. After adding egg white and extract, process 1 full minute. The
paste will now resemble slushy snow.
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Fudge-Almond Macaroons:

Follow recipe for Almond Macaroons, decreasing almonds to 1-1/2 cups (6
ounces) and adding 1 cup Dutch-process cocoa and 1/4 teaspoon salt along
with the sugar. The macaroons are done when they have cracked lightly
across the top.

----------------------------------------------------------------------
Pine Nut-Crusted Almond Macaroons:

Follow recipe for Almond Macaroons, rolling paste into balls between your
palms. Dip each ball into beaten egg white, then roll in pine nuts, lightly
pressing with fingertips. You will need 2 to 3 egg whites and 2-1/2 to 3
cups (8 to 10 ounces) pine nuts altogether. Transfer cookies to baking
sheet and flatten slightly with fingers, making inch-wide buttons.
-----------------------------------------------------------------------
Lemon-Almond Macaroons

Follow recipe for Almond Macaroons, making the paste without water. Add 2
Tablespoons grated lemon zest (2 large lemons) and process 10 seconds
longer.
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Betsy-TKL (9:52:35 pm) :
Florentines

1/2 cup heavy cream
3 T butter
1/2 cup granulated sugar
1/8 t salt
1 1/4 Cups very finely chopped almonds
1/3 cup sifted enriched flur
3/4 cup finely chopped Candied Orange Peel
Chocolate Frosting

Florentine: Preheat the oven to 350 F. In a saucepan combine the cream,
butter, sugar, and salt and bring to a boil. Remove from the heat and add
the
almonds, flour and candied orange peel.

Drop the batter from a teaspoon onto a buttered baking sheet, leaving at
least two inches between cookies. Bake 8-10 minutes. Remove from baking
sheet
while hot and leave them flat or bend them slightly around the greased
handle
of a wooden spoon. Let cool on a cake rack before frosting.

Candied Orange Peel:
4 large oranges
Granulated sugar
1 Cup water
1 t Grand Marnier

Carefully cut the peeling from the oranges and cut the peel into slices. Cut
each slice of peel ilnto the thinnest possible strip. Combine two cups of
sugar, the water, and Grand Marnier and cook until the syrup forms a soft
ball in cold water (238 F on a candy thermometer). Add orange peel and
simmer
10 minutes longer, or until most of the water has evaporated. Drain.

Drop the strips a few at a time, in a pan containing a layer of granulated
sugar. Separate the pieces with a fork. Roll until each strip is completely
covered with sugar. Place on rack or waxed paper to dry.

Chocolate Frosting:
2 T sweet butter
8 ounces fine-quality sweet chocolate
1 T Grand Marnier

Melt the butter and chocolate together and stir in Grand Marnier. Use while
still hot or warm.

Makes about 2 dozen cookies.

Karyn
Syber12@aol.com
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Amy, Ut (10:11:00 pm) : Mountain Cookies
1cup butter,softened
1cup confectioner's sugar
2 teaspoons vanilla extract
2cups all-purpose flour
1/2 teaspoon salt
filling:
1package(3ounces)cream cheese
1cup confectioner's sugar
2Tablespoons all-purpose flour
1teaspoon vanilla extract
1/2 cup chopped pecans
1/2 cup flaked coconut
Topping:
1/2cup semi-sweet chocolate chips
2Tablespoons butter
2Tablespoons water
1/2 cup confectioner's sugar
In a mixing bowl, cream butter ,sugarand vanilla. Combine flour and
salt;gradually add to the creamed mixture and mix well. Shape into 1 inch
balls and place on ungreased cookie sheets. Make a dent in the middle of the
ball. Bake at 350 for 10-12 minutes. Remove and let cool. For filling beat
cream cheese, sugar, flour and vanilla in a mixing bowl, add pecans and
coconut;mix well. Spoon 1/2 teaspoon into each cookie. For topping, heat
chocolate chips, butter and water in a small saucepan until melted. Stir in
sugar, drizzle over cookies. makes 4 dozen

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SueA,CA (11:02:15 pm) : from Rodales Basic Natural Foods Cookbook
Cranberry-Raisin Cookies
3 cups raisins
1/2 cup white grape juice
1/4 cup butter softened
1/2 cup honey
2 eggs, beaten
2 tablespoons sour cream
1 1/2 cups whole wheat pastry flour
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup fresh or frozen chopped cranberries

Preheat oven to 325 degrees F. Oil a baking sheet.
In a small bowl bowl plump raisins in grape juice.
In a large bowl beat together butter and honey, adding eggs and sour cream.
Sift together flour, baking soda, cinnamon, nutmeg, and cloves. Stir
gradually into butter mixture. Add raisins and grape juice. Fold in
cranberries. Drop by teaspoons onto prepared baking sheet, and bake until
lightly browned, 12 to 15 minutes. Remove from baking sheet and cool on wire
racks. Makes about 3 dozen

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SueA,CA (11:06:36 pm) : CLOVE COOKIES-SUE1S FILES

1/2 cup melted butter or margarine
1 cup all-purpose flour
1 cup sugar
1 teaspoon ground cloves
1 teaspoon vanilla
Colored sugar, optional
1 egg

Stir melted butter into the sugar until blended; stir in vanilla. Beat the
egg until smooth. Stir the flour and cloves together, then stir into the
butter mixture until blended.
Drop batter by level teaspoonfuls on a lightly greased cooky sheet, placing
dough about 2 inches apart. Sprinkle with colored sugar if using. Bake in a
350 oven for 12 minutes or until edges are golden brown and puffy tops
start to crinkle and collapse. Let cool on the pan for about 30 seconds,
then transfer cookies to wire rack to cool completely. Makes about 4 dozen.

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SueA,CA (11:08:29 pm) : LEMON-MACE COOKIES-SUE`S FILES

1/2 cup margarine or butter
2 teaspoons finely shredded lemon peel
2 cups all-purpose flour
1 teaspoon baking powder
1 cup sugar
1/4 teaspoon baking soda
1/2 cup dairy sour cream or buttermilk 1/2 teaspoon ground mace
1 egg

Lemon glaze
ground mace

Beat margarine in large mixing bowl with electric mixer on medium to high
speed for 30 seconds. Add about half the flour, the sugar, sour cream, egg,
lemon peel, baking powder, baking soda, and mace. Beat at low speed till
thoroughly combined. Beat 1 minute at medium speed. Beat in remaining flour.
Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
Bake in a 375 oven for 8 to 10 minutes or till edges are just lightly
browned. Remove from oven and cool cookies on wire racks. While warm, brush
with Lemon glaze. Sprinkle lightly with mace. Makes about 3 dozen.
Lemon glaze: In a small bowl stir together 1/4 cup sugar and 2 tablespoons
lemon juice.

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SueA,CA (02:12:24 am) : Coconut Snowdrops

2 cups all-purpose flour
1 cup flaked coconut
1/2 cup granulated sugar
1 cup Land of Lakes Butter, softened
1/4 cup milk
1 egg
1 tablespoon vanilla
Powdered sugar for sprinkling

Heat oven to 350 degrees F. In large mixer bowl, combine flour, coconut,
granulated sugar, butter, milk, egg and vanilla. Beat at low speed, scraping
bowl often, until well mixed, 1 to 2 minutes. Drop rounded teaspoonfuls of
dough 2 inches apart onto ungreased cookie sheets. Bake for 12 to 15
minutes, or until edges are lightly browned. Remove immediately. Cool
completely, sprinkle with powdered sugar.

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SueA,CA (02:17:49 am) : Lemon Doodles
2 1/2 cups all-purpose flour
1 1/2 cups sugar
3/4 cup flaked coconut
1 cup Land of Lakes Butter, softened
2 eggs
1 1/2 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel

Heat oven to 400 degrees. In large mixer bowl, combine all ingredients. Beat
at low speed, scraping bowl often, until well mixed, 2 to 4 minutes. Drop
rounded teaspoonfuls of dough 2 inches apart onto ungreased cookie sheets.
Bake 7 to 10 minutes, or until edges are lightly browned. Remove
immediately, Makes about 4 dozen cookies.

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SueA,CA (02:18:38 am) : Tropical Orange Coconut Drops
2 cups sugar
1 cup Land of Lakes Butter, softened
3 eggs
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon orange extract
3 1/2 cups all-purpose flour
1/2 cup flaked coconut
Heat oven to 350 degrees. In large mixer bowl, combine sugar,, butter, eggs,
baking powder, salt, vanilla and orange extract. Beat at low speed, scraping
bowl often, until well mixed, 1 to 2 minutes. Stir in flour and coconut
until well mixed, 2 to 3 minutes. Drop rounded teaspoonfuls of dough 2
inches apart onto greased cookie sheets. Bake for 8 to 12 minutes, or until
edges are lightly browned. Remove immediately. Makes about 5 dozen cookies.
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SueA,CA (02:35:21 am) : HONEY 'N' SPICE COOKIES

Cookies
2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup LAND O LAKES Butter, softened
1/4 cup honey
1 egg
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon orange extract or vanilla

Glaze
1 cup powdered sugar
2 tablespoons milk
2 teaspoons grated orange peel

Heat oven to 375 . For cookies, in large mixer bowl, combine all cookie
ingredients. Beat at low speed, scraping bowl often, until well mixed, 1 to
2 minutes. Drop rounded teaspoonfuls of dough 2 inches apart onto ungreased
cookie sheets. Bake for 7 to 10 minutes, or until edges are lightly browned.
Remove immediately.
For glaze, in small bowl, stir together all glaze ingredients. Frost warm
cookies with glaze. Makes about 3 dozen cookies

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SueA,CA (02:36:25 am) : CANDY AND PEANUT JUMBLES

1 cup granulated sugar
1 cup firmly packed brown sugar
1 cup LAND O LAKES Butter, softened
2 eggs
1 tablespoon vanilla
2 cups all-purpose flour
1 1/2 cups quick-cooking oats
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (1 pound) candy coated milk chocolate pieces
1 cup coarsely chopped salted peanuts

Heat oven to 350 . In large mixer bowl, combine granulated sugar, brown
sugar, butter, eggs and vanilla. Beat at medium speed, scraping bowl often
until light and fluffy, 2 to 3 minutes. Add flour, oats, baking soda and
salt. Beat at medium speed, scraping bowl often, until well mixed, 2 to 3
minutes. Stir in candy and nuts. Drop scant 1/4 cupfuls of dough 2 inches
apart onto greased cookie sheets. Bake for 14 to 18 minutes, or until golden
brown. Remove immediately. Makes about 2 dozen cookies

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Lois, WI (3:19:12 pm) : Chocolate Double Delights
1 1/2 cups brown sugar
3/4 cup butter
2 Tablespoons water
2 cups chocolate chips
2 eggs
3 cups flour
1 1/4 teaspoon baking soda
1 teaspoon salt
Combine sugar and butter in saucepan. place over moderate heat, stirring
constantly until butter is melted.
Remove from heat and stir in water and chocolate chips. Stir until melted.
Beat in eggs. Sift together dry
ingredients. Add to chocolate mixture. Drop on greased cookie sheet. bake at
325 degrees for 8-10
minutes.
Peppermint Filling:
3 cups powder sugar
1 cup soft butter
1/8 teaspoon peppermint extract
1/4 cup milk
Combine 1 cup butter, 1 1/2 cups of sugar, salt and peppermint. Beat until
fluffy. Blend in remaining sugar
and milk, and a few drops of red or green food coloring. Frost flat side of
one cookie and top with another
cookie.
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Betsy-TKL (09:04:41 am) :
From: smitsp@UCBEH.SAN.UC.EDU (Stephanie L. Smith)
Newsgroups: rec.food.recipes
Holiday Double Chocolate Cookies

Recipe By : The Hershey Recipes
Serving Size : 42

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1/2 cup Hershey's Cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine -- softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1 10 oz. pkg Holiday Baking Bits
-- (Candy Coated, Hershey's)
-- divided

Heat oven to 350 degrees. Stir together flour, cocoa, baking soda and
salt. In large mixer bowl, beat butter, brown sugar, granulated sugar and
vanilla until well blended. Add eggs; beat well. Gradually add flour
mixture, blending well. Stir in 1 cup candy coated bits. Drop by rounded
teaspoonfuls onto lightly greased cookie sheet. Press 8 to 9 of remaining
bits on dough before baking. Bake 7 to 9 minutes or until cookie is set.
Do not overbake. Cool slightly; remove from cookie sheet to wire rack.
Cool completely. About 3-1/2 dozen cookies.
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Vicki-MD (10:41:32 am) : Double Chocolate Oat Cookies

12 ounces Semi-sweet chocolate chips
1/2 cup Margarine
1/2 cup Sugar
1 Egg
1/4 teaspoon Vanilla
3/4 cup Quick Quaker Oats
3/4 cup Flour
1 teaspoon Baking powder
1/4 teaspoon Salt
1/4 teaspoon Baking soda

Heat oven to 375F. Melt 1 cup chocolate chips in small saucepan; set aside.
Beat margarine and sugar until fluffy; add melted chocolate, egg and
vanilla. Add combined flour, oats, baking powder, salt and baking soda; mix
well. Stir in remaining chocolate chips. Drop by rounded spoonfuls onto
ungreased cookie sheets. Bake 8-10 minutes. Cool 3 minutes on cookie sheet;
remove to wire rack.

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Vicki-MD (10:50:08 am) :

Snickerdoodles

Serving Size : 54
Categories : Cookies

1 Cup Butter
3/4 Cup Brown sugar
3/4 Cup Sugar
1 Teaspoon Sugar
2 Eggs
1 3/4 Cups Flour, all-purpose
2 Cups Uncooked oats
2 Teaspoons Cinnamon
1 Teaspoon Baking soda
1/2 Teaspoon Salt

Heat oven to 375f. Grease cookie sheet. In large bowl, beat together
butter, brown sugar and 3/4 cup granulated sugar until light and fluffy.
Add eggs; mix well. In medium bowl, combine flour, oats, 1t cinnamon,
soda and salt. Add to sugar mixture; mix well. Drop by rounded
teaspoonfuls onto prepared cookie sheet. In small bowl, combine remaining
1 T sugar and 1 t cinnamon; sprinkle lightly over each cookie. Bake 8-10
minutes. Cool 1 minute on cookie sheet; remove to wire cooling rack.

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CarolB, Fl (1:37:56 pm) :

* Exported from MasterCook *

Pecan Butter Cookies

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Brown sugar -- firmly packed
3/4 cup Butter or margarine -- room
temperature
1/4 cup Milk
1 teaspoon Vanilla
1 Egg
2 cups Flour
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Pecans -- coarsely chopped

In mixing bowl, cream brown sugar and butter until smooth. Blend in milk,
vanilla and egg. Stir flour, soda and aslt togehter. Add flour mix together
to creamed mix; blend to make a smooth dough. Add pecans.
Spoon by rounded spoonfuls onto lightly greased cookie sheets. Bake at 375~
for 10-12 minutes or until lightly golden. Remove from cookie sheets
immediately.
Cool on racks.

VARIATIONS:
Chocolate-Pecan Butter Cookies: Add 1 cup min chocolate chips to dough along
with the pecans.
Coconut Butter Cookies: Add 2 cups flaked coconut instead of the pecans.

- - - - - - - - - - - - - - - -
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Peggy, WA (1:58:20 pm) : CEREAL CHOCOLATE DROP "CAKES"
From the Joy of Cooking, 1943

Melt in a double boiler or over very low heat:
Sweet chocolate bars (The common drugstore variety, with or
without nut meats)

Stir in:
Cornflakes, Post Toasties or Rice Crispies, etc as much as the
chocolate will absorb. Drop the mixture from a spoon onto oiled
paper. Chill it.
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Peggy, WA (2:06:23 pm) : CORNFLAKE MACAROONS
From the Joy of Cooking 1943

16 2" cookies
Beat until stiff but not dry:
2 egg whites
1/8 teaspoons salt
Fold in:
1 cup sugar
1/2 teaspoon vanilla
2 cornflakes
1 cup chopped nut meats (or 1/2 cup chopped nut meats and 1/2
cup shredded coconut)

Drop the batter by the teaspoonful well apart on a well-greased
sheet. Bake the macaroons in a moderate oven 350 degrees from
15 to 20 minutes. Remove them at once from the pan. Use a
spatula. If they stick to the pan, return them to the oven to reheat
or place the sheet on a wet cloth.

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hmsclmom (10:16:44 pm) : no bake choc. cookies: 2 c.
sugar 1/2 c butter 1/2 c milk 3 c. quick cooking oats 1
c peanut butter 6 tbs cocoa 1 tsp vanilla In saucepan,
bring sugar, butter and milk to boil and boil 1 "good"
minute. Remove from heat and quickly addd oats,
peanut ubtter, cocoa and vanilla. Blend and drop by a
teaspoon on wax paper. cookies will set up very
quicikly.
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Betsy-TKL (6:27:27 pm) :
Title: CHRISTMAS TREASURE NUGGETS
Categories: Cookies, Holidays
Yield: 72 servings

1 c Margarine or butter,
-softened
1 c Firmly packed brown sugar
3/4 c Granulated sugar
2 Eggs
1 t Vanilla
1 3/4 c All-purpose flour
1 t Baking soda
1/2 t Baking powder
1/2 t Salt (opt)
2 c QUAKER Oats (quick or
-old-fashioned, uncooked)
2 c QUAKER 100% Natural Flavor,
-any flavor
Whole blanched almonds

Heat oven to 375'F. Beat margarine and sugars in large bowl until fluffy.
Blend in eggs and vanilla. Combine flour, baking soda, baking powder and
salt; add to margarine mixture and mix well. Stir in oats and cereal.

Drop by rounded teaspoonfuls, 2" apart, onto ungreased cookie sheet. Press
1 almond onto each cookie. Bake 8-10 minutes or until golden brown. Cool 2
minutes on cookie sheet; remove to wire rack. Cool completely. Store
tightly covered.

Makes 6 dozen cookies.
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Risa G., NJ (10:08:39 pm) : My favorite
Thanksgiving Holiday Cookie:

Pumpkin Chocolate Chip Cookies
Makes 50 (according to recipe but I always
seem to make more)

2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. each salt, ground cloves, allspice and
nutmeg
1 c. quick cooking oatmeal
1-1/2 c. unsalted butter, soft*
1 c. each dark brown sugar and granulated
sugar
1 c. unsweetened pumpkin puree
1 tsp. vanilla extract
1 egg, lightly beaten
1 c. semi-sweet chocolate chips
1-1/2 c. chopped pecans

Sift together the flour, baking soda and
spices, then mix in the oatmeal. Set aside.

In the large bowl of an electric mixer (or I
use a food processor), cream the butter, then
beat in the sugars, pumpkin puree, vanilla
extract and egg.

Add the flour-oats mixture.

Place batter in a large bowl and add chips
and nuts. Mix well.

Chill the dough for 1 hour. Drop the dough in
rounded tablespoons on well-greased cookie
sheets, spacing them 2" apart. Bake each
sheet on the middle level of a preheated 350
degree oven for 10-15 minutes until lightly
browned.

Remove immediately and transfer to
cooking racks to cool completely. Store in an
airtight container at room temperature.**

Notes:
* I used all Crisco last year and the cookies
came out better than ever.

** I also freeze them in ziploc bags and they freeze really well.

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END OF FILE - Part 2 (of 2)

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